"In the modern kitchens of Quebec City, chefs weave maple into dishes as a natural sweetener and use it to cure salmon, glaze ducks, and add body to vinaigrettes. Maple salt adds a sweet-savory punch to rubs and stews, and maple sugar is used to give cocktails a smooth and tantalizing finish. These eight restaurants celebrate the history, ingenuity, and thriftiness that maple represents in our city"
"It's produced in spring, when the weather starts to warm up and the maple trees produce more sap. The maple syrup at the beginning of the season is light, golden, and delicate, best enjoyed with yogurt or drizzled on ice cream. Mid-season syrup is amber and rich and goes well with most everything. Late-season syrup is dark, with a concentrated flavor that works well in baking, sauces, and glazes."
Maple syrup originated from Indigenous knowledge and became integral to survival and cuisine in Quebec. The industry is now global and worth billions, with Quebec hosting the world's first maple reserve holding up to 218,000 barrels. Production occurs in spring as warming weather increases sap flow. Early-season syrup is light and delicate; mid-season syrup is amber and rich; late-season syrup is dark and concentrated, suited for baking and sauces. Quebec chefs use maple as a sweetener, to cure salmon, glaze duck, enrich vinaigrettes, and as maple salt or sugar in rubs, stews, and cocktails. Eight restaurants specifically celebrate maple's history and culinary versatility.
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